I am thankful for Food 52. You have provided many a wonderful food experience for my family and some fun experiences trying new dishes for me. There is a real sense of community on this site, and although I don't comment often, I feel a part of it. I'll toast you all as we enjoy at least of few of the recipes here on Thanksgiving Day.

And I am so thankful to have met you, one of my first food'52ers face-to-face. Every time you laughed, along with Susan and Lynda, I felt more welcomed. Thank you for making me feel so included in a gathering where I was clearly the outsider.I love your family-centered recipes and wish you all a Happy Thanksgiving.

These all look divine. I am in charge of the salad at Wednesday nights' pre-Thanksgiving extended family dinner. We are having my mother's gumbo. One of these green salads would be perfect, but which one? Boston greens with buttermilk dressing, Amanda's warm fig and blue cheese salad, or the arugula/pear/goat cheese? Any opinions?

I try to add a new dish every Thanksgiving. This year it will be Merrill's Mom's onion confit. It turns out to be so tasty that I may need to make more before the holiday, as I have been sneaking spoonfuls from my batch prepped and ready in the fridge!